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3/4

Absolutely delish! Also used olive oil and we make this weekly. The kids love it!

andiball
from Los Angeles, CA
/ 09.09.2015

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I really enjoyed this. Like others I also used olive oil, but that was the only substitution. The goat cheese I used also had honey in it, which I think added a nice sweetness. Add some arugula and grilled steak and you have a delicious meal

shearthe
from Murfreesboro, TN
/ 05.08.2015

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Exactly what I expect from a beet salad. I used a giant golden beet, toasted the walnuts, and olive oil (like many reviewers). I also added a little bit of red onion. If I had arugula, I would have served over a little of that. Very good.

hsblendo
from San Clemente
/ 07.23.2012

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This salad got good reviews at my table. I went lazy route and boiled instead of roasted. I aslo added salt and used olive oil (thanks zuni53)...added some red pepper flakes to give it a little kick. I thought it was decent (which is big praise from a beets hater), but my husband really liked it.

A Cook
from Los Angeles, CA
/ 11.25.2011

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My husband and I
love a good beet
salad, but this dish
was, if truth be
told, rather boring
and uninspired.
Tossing in a bit of
chopped fresh mint
will definitely perk
up the leftovers.

MidnightSushi
from Sun Prairie, WI
/ 08.06.2011

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The key to this recipe is using quality balsamic and goat cheese. Double the balsamic, and use olive oil with a bit of salt. No cheating! Success is in the ingredients.

zuni53
from Sharon, ON
/ 08.02.2011

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This was messy and work-intensive for not much extra flavor than one might expect from beets out of a can. Toss some beets with vinegar and feta and...you have a simple salad that is fine, but not spectacular in any way.

A Cook
from Minneapolis, MN
/ 06.04.2010

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Delicious salad. I didn't use the sunflower oil, but other than that I followed the recipe. Great!

shoshj
/ 12.23.2009

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Hubby and I really
like beets so I'm
sure that helped the
rating. I found
yellow beets at
Whole Foods; they
are a bit mellower
and less bitter than
the red ones but I
have made this with
just red beets too.
I use olive oil and
have served this
over arugula greens
with some extra
balsamic vinegar/oil
for dressing.
Wonderful for
company, if they like
beets, as the beets
can be cooked the
night before and
this tastes good
cold as well as warm.

A Cook
from Ohio
/ 02.27.2008

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My family loved this salad. I have used pecans in place of the walnuts and a little white vinegar to meke it less sweet. I didn't have goat cheese, so I use a plain white fresh cheese we have in our country: Colombia.
María